Name: Seared Ginger-Soy Tofu with Stir-Fried Broccoli and Snap Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 290g Extra Firm Tofu, pressed and cubed; 100g Shelled Edamame; 100g Broccoli Florets; 80g Sugar Snap Peas; 2 tbsp Tamari Soy Sauce; 0.5 tsp Sesame Oil; 1 tsp minced Fresh Ginger; 1 clove minced Garlic

Nutrition

Per serving

499 calories

Protein: 48g; 36% of calories
Carbs: 32g; 24% of calories
Fat: 24g; 40% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
Whisk the tamari soy sauce, minced ginger, and minced garlic together in a small bowl to make the glaze.
Heat a non-stick skillet over medium-high heat and lightly coat with sesame oil.
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until golden brown and crisp.
Toss in the broccoli florets, sugar snap peas, and shelled edamame, stir-frying for another 3-5 minutes until the vegetables are tender-crisp.
Pour the ginger-soy glaze over the tofu and vegetables, tossing constantly for 1 minute until well coated and fragrant.
Serve immediately while hot.

Nutrition

Ingredients

Instructions

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